Creamy Barista Milk (10 minutes)
Incredibly creamy and versatile vegan barista milk, for your favorite specialty coffees, matcha, cocoa or other vegan hot drinks.
Prep: 10m Total: 10m
Ingredients
- 1000 ml Water (gladly filtered)
- 90 g Oatmeal (gladly gluten free)
- 50 g Cashews (soaked if blender not powerful)
- A strong pinch of salt
- Vanilla to taste ((optional))
- 1-2 Piece Medjool dates for more sweetness ((optional))
- 1 tbspn Cocoa + 2 dates for a barista cocoa version ((optional))
Instructions
- Place water in a high-powered blender along with the rolled oats, cashews, and pinch of salt.
- Mix for a maximum of 30 seconds at the highest speed until everything is optimally combined.
- Place nut milk bag in a bowl and pour the liquid directly into it.
- Twist and squeeze nut milk bag until all liquid has drained into bowl and only solids remain in bag.
- Funnel over a milk bottle and pour in.
- Feel free to use leftovers in the nut milk bag (also called pulp) for cooking, baking or Bliss Balls. Otherwise compost.
- Enjoy plant milk in hot and cold drinks! Store remaining milk in an airtight container in the refrigerator for up to 5 days.